Remove the bacon and drippings to a bowl and set
aside.
- Place the butter in the same saucepan and cook
over high heat for about 5 minutes, whisking. The
butter will start to sizzle and foam up. Watch for brown
(but not black!) flecks; when they begin to appear,
lower the heat. While whisking, slowly add the broth,
then add the onions and bay leaf. Bring to a boil and
allow to boil for 5 minutes. (Note: If using coconut oil
instead of butter, put the oil, broth, onions, and bay leaf
in the pan at the same time and boil for 5 minutes.) - Meanwhile, prepare the collards: Remove and
discard the ribs and stems. Coarsely chop the collard
leaves. - Stir the greens, cream, garlic, vinegar, salt, and
pepper into the broth mixture. Boil for 10 minutes or
until the greens are tender. Stir in the reserved bacon
and drippings and serve. - Store extras in an airtight container in the
refrigerator for up to 3 days. Reheat in a saucepan over
medium heat for a few minutes or until warmed
through.